Aberdeenshire Mealie Pudding
Aberdeenshire mealie pudding is a savoury Scottish classic of toasted oatmeal, minced onions, and rich beef suet, boiled and fried until golden.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Frying pan
- •Mixing bowl
- •Steamer pot
- •Greaseproof paper
- •Kitchen foil
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 35 g
- carbs
- 36 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 485 kcal
Instructions
- 1
Place a dry frying pan over medium heat on the hob.
- 2
Toast the pinhead and medium oatmeal for five minutes until lightly nutty and fragrant.
- 3
Tip the warm toasted oatmeal into a large mixing bowl.
- 4
Add the diced onion, shredded suet, salt, black pepper, white pepper, and allspice.
- 5
Pour in the boiling water and stir thoroughly until well combined.
- 6
Lay a double sheet of greaseproof paper over a sheet of kitchen foil.
- 7
Spoon the mixture into the centre and shape into a compact sausage roll.
- 8
Wrap tightly and twist both foil ends firmly to seal completely.
- 9
Place the parcel in a steamer basket over simmering water for forty-five minutes.
- 10
Remove the parcel and leave it to cool for ten minutes before unwrapping.
- 11
Slice the firm oatmeal pudding into thick rounds with a sharp knife.
- 12
Melt lard in a frying pan and fry slices for three minutes per side until golden and crisp.
Chef's tips
Toasting the oatmeal prior to mixing removes raw cereal flavour and brings out a rich, nutty profile. Let the steamed roll cool slightly before slicing so the rounds stay intact in the frying pan.
Ingredient substitutions
- beef suet → vegetable suet for a lighter, non-beef alternative
- pinhead oatmeal → coarse rolled porridge oats gently crushed with a rolling pin
Storage
Keep cooled, uncut mealie pudding wrapped in greaseproof paper in the fridge for up to four days.
Reheating
Fry cold slices in a hot, lightly greased frying pan for two to three minutes each side until crisp and piping hot.
Common mistakes to avoid
- •Slicing the warm pudding before it sets, which causes it to crumble into loose grains.
- •Skipping the oat-toasting step, resulting in a pasty raw taste.
- •Adding too much water, which turns the finished slice soggy instead of crisp.
Serving suggestions
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